Fall River Clam Roll

Make the tartar sauce by combining the egg, garlic, lemon juice, parsley, capers and green onions in a food processor . Puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the mustard, salt, and cayenne and pulse once or twice to blend . Transfer to a non-reactive bowl and refrigerate for at least 1 hour before using. Best if used within 24 hours. Season the clams with Essence. Cover the clams with the milk and refrigerate for 1 hour. Preheat a deep-fryer or several inches of oil in a deep saucepan to 360 degrees F. Remove the clams from the refrigerator and drain completely. In a shallow bowl, combine the cornmeal and flour. Season with Essence. Dredge the clams in the seasoned flour, coating each clam completely. Place the clams in a wire basket and shake the clams, removing any excess flour. Fry the clams in the hot oil until crispy and golden brown, about 3 to 4 minutes. Remove the clams using a slotted spoon or strainer and drain on a paper-lined plate. Open the rolls and brush lightly with melted butter . Place, cut side down, in a hot skillet and cook until lightly toasted, about 2 minutes. To serve, spread tartar sauce on both sides of each of the rolls. Divide the clams evenly among the rolls. Top with shredded lettuce , roll sandwich in parchment paper, and slice in half. Serve with vinegar, lemon wedges and potato chips